From Rome to Your Kitchen: Mastering the Art of Maritozzi with Whipped Cream (VIDEO)
Learn how to make homemade Maritozzi with whipped cream, the famous Italian sweet buns. This easy recipe will give you the soft, tasty treats you’d find in Rome.
What are Maritozzi
Maritozzi are traditional sweet buns from Rome, Italy. They are typically filled with a sweet whipped cream filling and sometimes other delicious additions. Here’s a breakdown of the components:
- Maritozzi Bun: Maritozzi are soft, slightly sweet buns with a fluffy texture. They are often enriched with ingredients like eggs, butter, and sugar, which contribute to their delightful taste and texture.
- Whipped Cream Filling: The classic filling for Maritozzi is a generous dollop of sweetened whipped cream. The whipped cream is light, creamy, and adds a luscious and indulgent element to the bun. It complements the sweetness of the bun and creates a delightful contrast in textures.
- Other Fillings: While the traditional filling is whipped cream, variations of Maritozzi may include additional ingredients. Some versions may have candied fruit, raisins, or chocolate chips mixed into the whipped cream. These additions provide extra bursts of flavor and texture, making each bite even more delightful.
Maritozzi filled with whipped cream are a popular treat in Rome, especially during certain festivities or as a special breakfast treat. They are best enjoyed fresh, when the bun is soft and the whipped cream is at its lightest.
What Does Maritozzi Mean?
The word “Maritozzi” is derived from the Italian dialect term “maritozzo,” which is a diminutive form of “marito,” meaning “husband” in English. The name “Maritozzi” loosely translates to “little husband” or “little husbandly treats” in English.
The origin of the name is unclear, but it is believed to have originated from the tradition of Roman husbands bringing home these sweet buns to their wives as a gesture of love and affection. Over time, Maritozzi became a beloved treat in Rome and gained popularity beyond its romantic connotation.
Italian Maritozzi Recipe History
Maritozzi have a rich history that dates back several centuries. While the exact origin of Maritozzi is not well-documented, they are deeply rooted in Roman culinary tradition and have become an iconic treat in the region.
Maritozzi are believed to have originated in Rome, where they were traditionally made and enjoyed during Easter time. Originally, Maritozzi were made with simple ingredients that were readily available, such as flour, yeast, sugar, eggs, and butter. Over time, the recipe evolved to include additional flavors and ingredients.
Historically, Maritozzi were often associated with the feast of St. Anthony, the patron saint of marriage. It was customary for Roman husbands to bring these sweet buns, known as “maritozzi,” to their wives as a gesture of love and appreciation. The name “Maritozzi,” meaning “little husbands,” is believed to have originated from this tradition.
Maritozzi gained popularity beyond the Easter season and became a beloved treat in Rome throughout the year. Today, they are commonly found in bakeries, pastry shops, and cafes across the city, enjoyed by locals and tourists alike.
How to Make Homemade Maritozzi Without Expensive Equipment
Italian Sweet Buns Video Tutorial
Just like most Italian recipes, there’s a few different ways to make it. Today I’m gonna show you an authentic Roman style with whipped cream inside. Of course you can fill it with whatever you want!
This recipe is really simple too, you don’t need any fancy equipment or anything. The dough does need time to rise so just be prepared to wait a bit for that part. But other than that it comes together pretty easily.
As long as you follow my instructions, your Maritozzi will turn out so soft and tasty – just like you’d get from the cafes in Rome. People go nuts for these things! Give it a try, I promise you’ll love how it turns out.
Maritozzi with Whipped Cream: the Ingredients
- 10 g fresh brewer’s yeast
- 100 ml milk
- 80 g granulated sugar + 3 spoons for glaze
- 100 g butter, softened at room temperature
- Grated zest of 1 orange and 1 lemon
- 2–3 drops of vanilla flavor
- 3 whole eggs (about 160g total) + 1 egg yolk for brushing
- 300 g Manitoba flour or Flour 0
- 200 g 00 flour
- 6 g salt
- 100 ml water
- 300 ml whipped cream
- Powdered sugar for topping
How to Make Italian Sweet Buns with Whipped Cream
Make the dough – Prepare the dough, as always, by hand. In a small bowl, dissolve the brewer’s yeast in milk. In another bowl, quickly mix 80 g of granulated sugar, softened butter, citrus zest, vanilla, and eggs. Combine 300 g sifted Manitoba flour and 200 g sifted 00 flour (or all-purpose flour), and salt, in a large bowl. Make a hole in the center of the flour mixture and add the milk with melted yeast, and the butter and egg mixture.
Mix with your fingers, starting in the middle and gradually adding flour to the sides. Continue kneading until you’ve added all the ingredients well and your dough comes off the bowl well.
At this point, transfer everything to a lightly floured work surface 00. Lightly flour your hands and continue kneading, rolling the dough from top to bottom, and crushing it with your hands. Rotate the dough 90° and repeat, and keep going until you have a dough that comes off the table perfectly and the table is clean. The finished dough should be firm and smooth. Form a ball with your hands and let it stand for 5 minutes on the work surface.
After 5 minutes, roll out the dough again 3–4 times, form a ball with your hands, and place it in a floured container. Cover with plastic wrap and let rise at 30 degrees until tripled in volume (about 3-4 hours).
Tips for making the dough rise
I use a preheated oven for 5 minutes, then turn it off and put in the dough, and repeat the operation when the oven is completely cool. Obviously, as with all risen dough, times are approximate and vary with temperature, so don’t rush!
Shape Maritozzi – When it has risen, carefully remove the dough from the bowl and place it onto a work surface. Divide it into two parts with a pastry knife or spatula and form 2 cylinders. Divide them into pieces of 80 g each, roll them out on the countertop, and shape them into balls, pressing lightly.
When all the buns are ready, place them on a baking sheet lined with baking paper. Let rise to 30 °C until they triple in volume.
Cook Maritozzi – At this point, preheat the oven to 180 °C. Whisk the egg yolk with a fork and brush the surface of the Maritozzi. Bake in a static mode in the middle of the oven for about 25 minutes until golden brown. Remove from oven and let cool completely.
In the meantime, prepare syrup with water and sugar. Pour 100 ml of water into a small saucepan, add 3 tablespoons of sugar, and let simmer until the sugar is completely dissolved. Brush the Maritozzi with the syrup and let them dry well.
How to Serve Maritozzi with Whipped Cream
When the sweet buns are ready, whip the whipped cream and cut them lengthwise. Fill the Maritozzi and smooth out the whipped cream that comes out with a spatula for a classic Maritozzi look in bars of Rome. Finally, arrange them on a tray and sprinkle them with powdered sugar.
Here is the most delicious Maritozzi with whipped cream in the world! Perfect, just like in a bar!
Maritozzi Italian Sweet Buns Storage Instructions
Maritozzi are typically enjoyed fresh and are best consumed within a day or two of being baked. After baking, let the sweet buns cool completely, then pack Maritozzi in food bags and close them tightly. They will keep for about 4-5 days.
If you need to store Maritozzi for a longer period or if you live in a warmer climate, you can refrigerate them. Place the Maritozzi in an airtight container or wrap them tightly in plastic wrap to prevent them from drying out. When ready to eat, allow them to come to room temperature before enjoying.
If you want to store Maritozzi for an extended period, freezing is a great option. First, make sure the buns are completely cooled. Then, individually wrap each Maritozzo tightly in plastic wrap or place them in a freezer-safe bag. Proper wrapping prevents freezer burn and helps maintain their freshness. Frozen Maritozzi can typically be stored for up to 2-3 months. Allow them to come to room temperature before enjoying.
Just when you are ready to serve Maritozzi, make a syrup of water and sugar for glazing and whipped cream for topping.
From Rome to Your Kitchen: Mastering the Art of Maritozzi with Whipped Cream
Ingredients
- 10 g fresh brewer’s yeast
- 100 ml milk
- 80 g granulated sugar + 3 spoons for glaze
- 100 g butter softened at room temperature
- Grated zest of 1 orange and 1 lemon
- 2-3 drops of vanilla flavor
- 3 whole eggs about 160g total + 1 egg yolk for brushing
- 300 g Manitoba flour or 0 Flour
- 200 g 00 flour
- 6 g salt
- 100 ml water
- 300 ml whipped cream
- Powdered sugar for topping
Instructions
- Prepare the dough, as always by hand. In a small bowl, dissolve the brewer’s yeast in milk.
- In a bowl, quickly mix 80 g of granulated sugar, softened butter, citrus zest, vanilla, and eggs.
- In another large bowl, mix together 300 g Manitoba flour and 200 g 00 flour (or all-purpose flour), and salt.
- Make a hole in the center of the flour mixture and add the milk with melted yeast, and the butter and egg mixture.
- How to make whipped cream filled Maritozzi
- Mix with your fingers, starting in the middle and gradually adding flour to the sides. Continue kneading until you’ve added all the ingredients well and your dough comes off the bowl well.
- At this point, transfer everything to a lightly floured work surface 00. Lightly flour your hands and continue kneading, rolling the dough from top to bottom, and crushing it with your hands. Rotate the dough 90° and repeat, and keep going until you have a dough that comes off the table perfectly and the table is clean. The finished dough should be firm and smooth. Form a ball with your hands and let it stand for 5 minutes on the work surface.
- After 5 minutes, roll out the dough again 3–4 times, form a ball with your hands, and place it in a floured container. Cover with plastic wrap and let rise at 30 degrees until tripled in volume (about 3-4 hours). I use a preheated oven for 5 minutes, then turn it off and put in the dough, and repeat the operation when the oven is completely cool. Obviously, as with all risen dough, times are approximate and vary with temperature, so don’t rush!
- When it has risen well, carefully remove the dough from the bowl and place it onto a work surface. Divide it into two parts with a pastry knife or spatula and form 2 cylinders. Divide them into pieces of 80 g each, roll them out on the countertop, and shape them into balls, pressing lightly.
- How to make Italian sweet buns with whipped cream
- When all the buns are ready, place them on a baking sheet lined with baking paper. Let rise to 30 °C until they triple in volume.
- At this point, preheat the oven to 180 °C. Whisk the egg yolk with a fork and brush the surface of the Maritozzi. Bake in a static mode in the middle of the oven for about 25 minutes until golden brown.
- Remove from oven and let cool completely.
- In the meantime, prepare syrup with water and sugar. Pour 100 ml of water into a small saucepan, add 3 tablespoons of sugar, and let simmer until the sugar is completely dissolved.
- Maritozzi sweet buns filled with whipped cream
- Brush the Maritozzi with the glaze and let them dry well.
- Whip the whipped cream and cut the Maritozzi lengthwise.
- Fill the Maritozzi and smooth out the whipped cream that comes out with a spatula for a classic Maritozzi look in bars.
- When the Maritozzi are ready, arrange them on a tray and sprinkle them with powdered sugar.
- Here are the most delicious Maritozzi with whipped cream in the world! Perfect, just like in a bar!
